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Potato soup with popped Cheddar

Potato soup with popped Cheddar

In the category of endless possibilities with dishes starring potatoes, this is a must-try – our recipe for Potato soup with popped Cheddar ensures a spoonful of nuanced character every time. Dressed in toppings of crisp Cheddar and thinly sliced apples it nestles unique contrasts in a gratifying marriage of flavour.

40 mins 4 servings
Herby (Fresh) Vegetable


  • 20 g butter
  • 1 coarse onion
  • 1 fat crushed garlic
  • 600 g peeled potatoes
  • 150 g of thinly sliced leek
  • 7 dl chicken broth or vegetable
  • 1 dl creme fraiche 38%
  • 2 dl parsley
  • salt
  • grated black pepper
  • 100 g popped Castello® Extra Mature Cheddar


  • 1 thinly sliced apple
  • fresh parsley
  • olive oil


1. Melt the butter in a large saucepan.

2. Sautee onions, potatoes and leeks for approx. 2 min.

3. Pour broth into the pan and allow to boil for approx. 25 min.

4. Cook till vegetables are tender.

5. Add creme fraiche and boil the soup.

6. Add the parsley and blend the soup till completely smooth in a blender.

7. Add salt and pepper to taste.

8. Serve the soup in 4 deep plates and sprinkle with Castello Popped Cheddar as well as fresh apple, parsley and a dash of olive oil.

9. Serve with coarse bread.